Ceylon cinnamon, also known as "true" or "real" cinnamon, is derived from the inner bark of the Cinnamomum verum tree, which is native to Sri Lanka. It has a delicate, sweet flavor and a light brown color. On the other hand, "fake" cinnamon typically refers to cassia cinnamon, which is derived from the bark of various Cinnamomum species, such as Cinnamomum cassia and Cinnamomum burmannii.
Here are some key differences between Ceylon cinnamon and fake cinnamon:
1.Ceylon cinnamon has a mild, subtly sweet flavor with citrusy undertones. It is considered more refined and complex compared to the stronger, spicier taste of cassia cinnamon.
2.Coumarin is a naturally occurring compound found in cinnamon that can be harmful in high doses. Ceylon cinnamon contains significantly lower levels of coumarin compared to cassia cinnamon. Consuming excessive amounts of cassia cinnamon, particularly over an extended period, may pose health risks due to its higher coumarin content.
3.Ceylon cinnamon has a light brown color and a delicate, flaky texture. In contrast, cassia cinnamon tends to have a darker reddish-brown color and a thicker, harder bark.
4.Ceylon cinnamon has a more subtle, citrusy aroma, while cassia cinnamon has a stronger, spicier fragrance.
5.Ceylon cinnamon is less commonly found in mainstream grocery stores and is typically more expensive compared to cassia cinnamon. Cassia cinnamon is the more widely available and affordable variety, often used in commercial spice blends.
When it comes to culinary use, both Ceylon cinnamon and cassia cinnamon have their merits and are suitable for various dishes. However, if you are specifically looking for the delicate flavor and lower coumarin content, Ceylon cinnamon is the preferred choice. It is especially valued in recipes where the cinnamon flavor needs to be more subtle and nuanced, such as in desserts, baked goods, and certain beverages.